Mighty meatballs with oozy eggs

This is a twist on my classic, grannies meatballs recipe. A family tradition made a little fancier. Normally ground beef trends to feel dry And grainy very easily. This is why I want to share some tips to prevent this from happening. First of all, add an egg yolk to your meat, this will make it a bit more decadent. Also add the bread crumbs, finely chopped onion, garlic, paprika powder and grated cheese. Season to taste but be aware of the cheese which is already making it somewhat salty. Mix everything with your hands set in the fridge to chill of a few seconds. Keep the balls rather small so the cooking time will decrease to around 20 minutes. Use the remaining egg white and some extra bread crumbs to coat the meatballs. Do this twice the give it an extra crunchy texture which will complement with the juicy meat. Start by browning some butter in a skillet and preheat the oven to 180 degree. Bake the meatballs golden and brown on the stove before transferring them to the oven. Make sure you put a lid on the pan when you place the pan in the hot oven. Allow the meat to stew in its own juices for another 16 minutes. Meanwhile make a poached egg, it might seem like an odd combination but it is delicious! It basically serves a sauce once you cut it open. Simply boil some water, create a tornado and gently drop the egg in the pan. Let it cook for 4 minutes and scoop it out on a cloth. Carefully pet it dry and plate the egg on a nice plate. Serve the meatballs on the same plate and garnish with some parsley for a hint of colour. Add a small bowl of the meat juices on the side. This dish is delicious with some basic mashed potatoes and salad. Something anyone will want to eat, whether it is your teenage brother and grumpy uncle, I swear no one will turn it down once they smelled it!

Ingredients: 125 grams of ground beef, 2 eggs, 40 grams of onion,25 grams of grated parmesan cheese, 15 grams of fresh parsley, 2 cloves of garlic, 1 tablespoon of butter, 1 tablespoon of bread crumbs, 1 teaspoon of paprika powder, 1 teaspoon of sea salt